Development of fruit beverages with coconut water: Physicochemical characterization, antioxidant potential, and sensory properties Adriana Aniceto, Isabela da Mota Leal Lemos, Maria Eduarda de Souza Jacintho, Rafael da Silva Cadena, Anderson J. Teodoro Applied Research, 2023 Fruit beverages blends have been consumed for the balance between nutrients and flavor. The coconut water to replace water is a more natural solution and an option for blending in the fruit beverages. The present study aimed to develop fruit beverages using coconut water as a base, guava, watermelon, and was added apple juice as natural sweetener. Experimental design was used for the development of beverages, considering a factorial design 22, followed by the physicochemical and sensory analysis. The guava fruit was highlighted on antioxidant capacity results compared with the watermelon fruit, in the 2,2‐diphenyl‐1‐picrylhydrazyl (86.0 ± 2.5 and 11.7 ± 4.5% of reduction, respectively) and in the 2,2′‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid) (31.7 ± 0.0 μmol trolox/g 12.8 ± 1.6 μmol trolox/g, respectively). The physicochemical results of the blends revealed that the beverages with guava (0.5 ± 0.0%) are more acidic than those with watermelon (0.2 ± 0.0%), indicating the impact of the intrinsic characteristics of each fruit in the final composition. According to the results of the sensory analysis and response surface methodology, verified the potential optimized formulas contain in their composition 40 g of fruit, 30 g of coconut water, and 30 g of apple juice per 100 mL of beverage, this composition affected the sensory acceptance of the beverages. Our findings indicated the fruit beverages with coconut water have functional attributes, sensory acceptance and can be used as one more option for beverages category.
Watermelon (Citrullus lanatus) rind flour: Development and characterization of a novel watermelon byproduct Caroline Abreu Pires, Letícia São Paulo de Oliveira Cavalcante, Allan Alexandre Martins de Carvalho, Paula Azevedo de Siqueira, Guilherme Vargas dos Santos, et al. Journal of Food Science, 2023 Watermelon (Citrullus lanatus) is a fruit widely consumed by the Brazilian population; however, its rind is usually discarded, despite its nutritional value. This work aimed to develop a watermelon rind flour (WRF) and a fiber‐rich bread. The WRF was submitted to microbiological analysis, proximate composition, antioxidant activity, and a profile of phenolic compounds. Six types of bread were developed: three using WRF (20%, 30%, and 40% of wheat flour replacement) and three control samples (only wheat flour), which were submitted to the same analysis, in addition to colorimetric properties, instrumental texture profile, and sensory evaluation (check‐all‐that‐apply, purchase intent, and acceptance test). A high fiber content was observed in WRF (27.15%). The total concentration of phenolic compounds was 2.38 ± 0.20 mg of gallic acid equivalent per g and benzoic acid was the main compound found (73.50 mg/100 g WRF). The results of the antioxidant capacity through the DPPH method indicated a 30% reduction. The WRF 40% bread had 3.06 g of insoluble fiber, characterizing itself as a source of fiber. In the instrumental texture analysis, it was observed that bread hardness increased significantly as the WRF content increased. The formulation of the bread containing WRF is an alternative for the use of waste, favoring the development of a fiber‐source product, with a functional food claim.
Physicochemical characterization, antioxidant capacity, and sensory properties of murici (Byrsonima crassifolia (l.) kunth) and taperebá (spondias mombin l.) beverages Adriana Aniceto, Julia Montenegro, Rafael da Silva Cadena, Anderson Junger Teodoro Molecules, 2021 Amazonian fruits are excellent sources of bioactive compounds and can be used in beverages to improve the nutritional and sensorial characteristics. The present study aimed to develop a blend of murici (Byrsonima Crassifolia (L.) Kunth) and taperebá (Spondias Mombin L.) through experimental design and investigating the nutritional and sensorial characteristics of fruits and beverages. The murici was highlighted as higher vitamin C content (58.88 mg · 100 g−1) compared to taperebá (25.93 mg · 100 g−1). The murici and taperebá are good sources of total phenolic compounds (taperebá 1304.15 ± 19.14 mgGAE · 100 g−1 and the murici of 307.52 ± 19.73 mg GAE · 100 g−1) and flavonoids (174.87 ± 1.76 μgQE/g and 129.46 ± 10.68 μgQE/g, murici and taperebá, respectively), when compared to other Brazilian fruits. The antioxidant capacity in different methods revealed that the taperebá had a higher average in the results, only in the ORAC method and did not present a significant difference (p > 0.05) in relation to the murici. The beverage development was performed using experimental design 23, showed through sensory analysis and surface response methodology that murici and high sugar content (between 12.5 and 14.2% of sugar) influenced in sensory acceptance. Our findings indicate that beverages with improved nutrition and a sensory acceptance can be prepared using taperebá and murici fruits.
Fruit-based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin) Vanessa Rosse Souza, Adriana Aniceto, Joel Pimentel Abreu, Julia Montenegro, Bruno Boquimpani, et al. Food Science and Nutrition, 2020 Increased fruit consumption due its protective effect on the organism is accompanied by the development of the processing industry of these products. The aim of this work was to optimize fruit pulp‐based beverage formulations from the murici and tapereba Amazon region, taking into account their sensory acceptance and antioxidant activity. Total soluble solid content, reducing sugar content, titratable acidity contents, pH, and ascorbic acid content were determined in pulps and formulations. The total content phenolic compounds and antioxidant activity were also evaluated. A 22 factorial experiment was formulated to optimize ingredients for the production of murici and tapereba fruit drinks. The murici pulp had higher acidity and higher ascorbic acid content. The analysis of phenolic compounds and antioxidant activity presented higher quantity in tapereba pulp. Tapereba‐based beverages had better acceptance by the evaluated criteria. Fruit‐based beverages murici and tapereba are a well‐accepted product and have important nutritional characteristics.
Antioxidant capacity, phenolic compound content and sensory properties of cookies produced from organic grape peel (Vitis labrusca) flour Joel Abreu, Iago Quintino, Gabriela Pascoal, Bruna Postingher, Rafael Cadena, et al. International Journal of Food Science and Technology, 2019 The by‐products of the food industry can be used as nutrient source to improve the nutritional characteristics of other food products. This study aimed to investigate the chemical composition, antioxidant activity and phenolic compound content of organic grape peel flour in cookies using response surface methodology. Composition analysis using different assays (DPPH, ABTS, FRAP, ORAC) revealed that this flour was low in calories (180.22 ± 0.25 kcal%), with low dietary fibre content (50.10 ± 0.01 g%) and high antioxidant capacity. The total phenolic compound analysis showed high values of phenolic compounds (1063.58 ± 8.09 mg%), consisting of resveratrol (54.27 ± 0.79 mg%), epicatechin (43.94 ± 0.90 mg%) and chlorogenic acid (35.70 ± 1.47 mg%). A 2³ factorial experimental design was formulated to optimise the ingredients for cookie production. The resulting cookies presented high acceptance and good sensory properties, confirming that organic grape flour did not interfere with product acceptability. Thus, cookies with an acceptable quality and improved nutrition can be prepared using organic grape peel flour.
Check-all-that-apply (CATA) questions for sensory product characterization by consumers: Investigations into the number of terms used in CATA questions Sara R. Jaeger, Michelle K. Beresford, Amy G. Paisley, Lucía Antúnez, Leticia Vidal, et al. Food Quality and Preference, 2015 In recent years methodological research into application of CATA questions has gained momentum. Yet, key questions for this approach remain unaddressed – how to generate the sensory terms that populate CATA questions and how many terms should be used. The second of these questions was addressed in seven consumer studies, involving a total of 735 consumers and five product categories (crackers, cheese, fruit-flavored drinks, chocolate, milk desserts). Sensory product characterizations elicited with “short” and “long” CATA questions (10–17 terms vs. 20–28 terms) were compared on a number of criteria such as frequency of CATA term use, product differences, spatial configurations (samples and terms) and task perceptions. Two strategies for generating “long” lists of CATA terms were examined: adding synonym terms to those already featuring on the “short” list (e.g., ‘hard’ and ‘firm’), and adding antonym terms to those already featuring on the “short” list (e.g., ‘hard’ and ‘not hard’ or ‘natural’ and ‘artificial’). Between-subjects experimental designs were used to compare product characterizations from “short” and “long” CATA questions. Results revealed that “short” and “long” lists of CATA terms generated largely similar results. In general, sample configurations were very similar, as were task perceptions. However, there were, at times, differences in frequency of CATA term use and term configurations, as well as instances where conclusions about sample differences depended on whether “short” or “long” CATA lists were used. Additionally, here was some evidence that CATA questions with “long” lists of synonym or antonym terms may cause a “dilution” effect of the responses. This fits expectations of idiosyncrasy in consumer perception/expression of sensory stimuli, but may be associated with reduced discriminatory ability of the CATA question. How to best balance these opposing considerations is deserving of further investigation.
Application of Survival Analysis to Estimate Equivalent Sweet Concentration of Low-Calorie Sweeteners in Orange Juice Florencia Alcaire, Shari Zorn, Rafael Silva Cadena, LucÍa AntÚnez, Leticia Vidal, et al. Journal of Sensory Studies, 2014 The aim of the present work was to apply survival analysis to estimate equivalent sweet concentration of low-calorie sweeteners in orange juice. Five low-calorie sweeteners were considered: sucralose and four samples of stevia. For each sweetener, a series of six orange juice samples with different sweetener concentration were prepared. Groups of 34 consumers evaluated the series of six pairs of samples, each composed of one reference sample (sweetened with 10% sucrose) and one sample with low-calorie sweetener. Consumers were asked to complete a paired-comparison test and to indicate which of the samples was sweeter. The elicited data were analyzed using survival analysis. For each sweetener, the percentage of assessors perceiving the sample with the low-calorie sweetener as sweeter than the sample with sucrose as a function of sweetener concentration was determined. Equivalent sweet concentrations were determined for each sweetener and compared with estimations obtained using logistic regression and published data. Practical Applications Equivalent sweet concentration of low-calorie sweeteners can be estimated by applying survival analysis to the data obtained from paired-comparison tests. This approach is based on a simple sensory methodology. Its main advantage is the consideration of individual differences among assessors, which may lead to more accurate estimations than those obtained with other methodologies.
